German Sauerkraut Soup (Sauerkrautsuppe)

Celebrating one of Germany’s most famous “superfoods”, Sauerkraut, this wonderful soup is satisfying to both tummy and soul. The combination of tangy sauerkraut, caramelized onions, smoky paprika, savory bacon and earthy caraway is deliciously irresistible!

I’ve partnered with Aneto to bring you this post.

Each year when Autumn arrives I automatically start to think about my favorite German Fall dishes like Zwiebelkuchen and flavorful soups and stews. My thoughts also turn to sauerkraut. Yes, sauerkraut. Autumn is cabbage harvest time and it’s during the cold months that sauerkraut is traditionally made; the cooler weather allows for a long and slow fermentation process which yields a superior-tasting product. And while I make sauerkraut throughout the year, I always make a big batch in the Fall.

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If you’ve ever lived in Germany and spent a good deal of time eating out, you’ll know that sauerkraut is surprisingly versatile. While it most certainly is eaten along with stereotypical foods like Wurst and Schweinehaxen, you’ll also find sauerkraut in things like casseroles, savory pastries, breads, meatballs, pasta, fritters, salads, quiche, sandwiches, pizzas, soups and stews.

Today I’m sharing a German Sauerkraut Soup with you that is similar to how my mom used to make it for us in Germany. There are several variations of Sauerkrautsuppe and this “red” version utilizing paprika is a popular one and my personal favorite.

This soup always takes me back to Germany, to the homes I grew up in and the places I loved to visit.

One of my favorite German castles to visit in the Fall, and any time of the year, is Schloss Bürresheim. It isn’t one of the more widely known or heavily touristed castles like those of King Ludwig. It’s a lesser known gem but well worth the visit. It’s in northern part of the Eifel mountain range in the Rhineland-Palatinate region of Germany just outside the town of Mayen.

Built in the 12th century, it is one of only a few castles that was never conquered or devastated and has remained largely intact all these centuries. It’s located out in the country, surrounded by a river and hiking trails.

Incidentally, if you’re an Indiana Jones fan, Schloss Bürresheim was one of the filming locations in The Last Crusade. In the film it was called Castle Brunwald, where Indiana’s father is kept prisoner.

Let’s get back to the FOOD.

The combination of tangy sauerkraut, caramelized onions, smoky paprika, savory bacon and earthy caraway is simply irresistible! Stir in some crème fraîche or sour cream, serve the soup hot with some crusty bread and a leafy green salad, and you’ll have yourself a truly satisfying meal!

In Germany I would normally something very flavorful like speck, pancetta or a heavily smoked bacon from the Black Forest, close to where I grew up, but regular bacon will do as a substitute.

For this soup I’m enlisting our favorite brand of broth, Aneto, made in Barcelona, Spain. Aneto makes their 100% All-Natural Chicken Broth like we make it in our kitchen: They select the freshest vegetables and chicken, put them in large pot, and let them slow-simmer for hours. They don’t use any powders, extracts, concentrates, additives, flavor enhancers or anything else. They only use real, whole ingredients. We took a tour of their factory in Barcelona a few years ago and saw the entire process from start to finish. It was incredibly inspiring.

German Sauerkraut Soup (Sauerkrautsuppe)

Celebrating one of Germany's most famous "superfoods", Sauerkraut, this wonderful soup is satisfying to both tummy and soul. The combination of tangy sauerkraut, caramelized onions, smoky paprika, savory bacon and earthy caraway is simply irresistible!

Instructions

In a soup pot fry the bacon until done. Add the onions and cook until lightly caramelized, 5-7 minutes. Add the garlic and cook another minute. Stir in the tomato paste and spices and cook another minute. Add the chicken broth and sauerkraut and bring to a boil. Reduce the heat to medium and simmer, covered, for 20 minutes. Stir in the crème fraîche or sour cream and heat through (do not boil).

Serve hot with a dollop of crème fraîche or sour cream. Crusty bread and a leafy green salad make great accompaniments.

Notes

For a true authentic German flavor, be sure to use genuine imported German sauerkraut, it tastes different than most American brands and is generally milder in flavor. Some American brands are not fermented in the traditional manner, include chemicals like sodium benzoate and sodium bisulfate (some even include vinegar), and they taste very different than the German variety. Many well-stocked grocery stores carry real German sauerkraut in their international sections.

37 Responses

I’ve always wanted to visit Germany! My dad’s side is German, so we picked up some sauerkraut recipes from his side, though we never tried sauerkraut soup before! I’ll have to make it over the holidays!

I love following your blog – your recipes are a learning experience for me – unlike many other blogs that are just a dump and mix recipe. Would you do a blog telling about your spices – what ones you find most important and brands? I just noticed in a couple of your last recipes that you used sweet smoked paprika in one and sweet paprika in another. Could the same paprika be used in both?

Thanks so much, Ruthie, I appreciate that :) That’s a great idea, thanks for the suggestion. Paprika: Smoked and unsmoked are very different. The smoky flavor in smoked paprika is very pronounced and not necessarily a flavor you would want in all dishes, so I wouldn’t use them interchangeably. That said, if a recipe calls for smoked paprika you can use regular paprika, but you’ll be missing out on the rich smoky flavor. Paprika is such a wonderful spice, I really recommend getting both kinds to have on hand. Both smoked and unsmoked paprikas come in “mild” (sweet) and “hot.” “Sweet” is what most recipes are referring to unless they specifically say “hot,” and even then you can use “sweet” if you don’t like a lot of heat.

Greetings from Norway! My German husband just made a new batch of Sauerkraut which is fermenting on the kitchen counter as we speak! I’ve never heard of this soup, but I might well surprise him with it for dinner one night this week. I’m vegetarian so I will omit the bacon- let me know if you have any suggestions for something to replace it! Thanks for another great recipe.

Hi Katie, friendly greetings to Norway! Well that is perfect timing :) You know, there is already a lot of flavor going on in this soup, I think you can simply omit the bacon and it will still taste excellent. What you can do though if you want to add a little “umami” element that will be missing from the loss of bacon, is add a few shots of Maggi sauce. It’s very popular in Germany and I’m assuming it’s probably used or at least available in Norway as well (just be sure it’s the one made in Germany, there is also a version made in China). It’s the European version of “soy sauce” though significantly different. It adds a nice depth of flavor and is especially great for vegetarian dishes because it adds a kind of “roasted” flavor without the presence of meat or animal fats. If you’re not already familiar with Maggi sauce I’d recommend giving it a try. It’s used as a very versatile, “all-purpose” seasoning and as I mentioned it’s especially great for adding an umami element in vegetarian dishes. Happy cooking! :)

First of all, this soup is so pretty! I just love the ingredients, and the creme fraiche! I’ve been to Germany, mostly in the black forest area. It was so beautiful. And i do remember the bacon from there. I’ve been able to order it online once; I should check again. I remember Burg Elz the most. Just stunning, but not in a fancy way. A beautiful country.

I made this soup over the weekend – my husband and I both like sauerkraut, but I was a little skeptical. This soup is delicious! I had never had sauerkraut soup, but this recipe is a keeper! We had a cold, rainy weekend here in East Tennessee and this soup was perfect. Thanks for posting this recipe, we will be making it again.

I am of German descent and make some recipes from my grandmother including spetzels and stollen. I had never heard of this soup but love sauerkraut and it sounded good. It is fantastic! It tastes like a Ruben sandwich. I served it with rye bread. It’s a keeper! I’m so impressed. Thanks.

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